Cherry Cream Cheese Pie

My Gramma wrote down most of her recipes, but she made some of our favorites so often that the only “recipe” she had was a scrap of paper with some scrawled-out ingredients. My mom and aunts were able to figure out the instructions for most of these recipes, but the family favorite Cherry Cream Cheese Pie took a bit more trial and error. I remember my mom making a fresh pie every day for a week trying to figure out exactly how my Gramma had done it. With lots of trial and error and collective memories from all of us (that’s not how she used to mix it!) my mom finally figured out Gramma’s Cherry Cream Cheese Pie. When my brother finds out I made this, he’ll flip out – it’s his favorite (and he’s pretty picky).

Colleen says:

that looks good. i’ll have to share my no bake cheese cake recipe with you.

so easy to make. crushed cookies of your choice (i reccommend oreos, if you go for a chocolate topping) but you can use plain cookies, or ginger cookies, or a mixture of cookies. mix with melted butter and pack into small glasses.

then for the filling you need a large container of vanilla yoghurt. and about 500ml of heavy cream. whip the heavy cream until it is stiff and then fold in the vanilla yoghurt. place on your cookie base and place in the fridge to cool for at least 2 hours.

michele wallace says:

Nadine says:

I love this recipe!! We’ve simplified it a bit….8 oz cream cheese, 1 cup powdered sugar, 1 tsp vanilla and 1 cup cool whip or similar whipped topping. Then we put it in a zip lock, snip a corner and pipe it into those little pre-baked tart shells *and top wih the pie filling (or fresh fruit or chocolate shavings or nuts or sprinkles) for bite sized Heaven. Great for parties!!!

mariel says:

I really love how you always show the ingredients in their packages, love this series! Can’t wait to make it!
p.s.
Saw you and family at the YGG concert a few months ago and really wanted to say hello – I was being shy.

Cierra says:

can’t believe no one’s mentioned this — we make this, but use a graham cracker crust. Even better, mix together smashed up graham crackers, melted butter and a little sugar, and make the crust in a big ole 9×13 cake pan, then double the recipe! I also cheat and use cool whip.